This is the book the pros turn to when they need to know how to prevent a lumpy roux, how to fix a broken mayonnaise or how to exact the measurements of Paysanne-cut vegetables.  This is epic chef material.  I find it a fascinating read even if I don't have the backbone to stick a knife into a lobster.  

Being the 9th edition, it's a strong indication the book has been around awhile and will continue to evolve with subsequent editions.  Food is evolutionary by nature, and the book has done a great job of identifying and explaining current trends like sous vide or cooking en papillote.

At 1,212 pages, this massive book of recipes and techniques will add ballast to any bookshelf in need of stabilization.  I foresee many a night this winter when I shall be enjoying a nice glass of wine while dipping in and out of chapters on shallow poaching, bisques, or legumes.